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Sunday, April 6, 2014

Kesar Kulfi

Summer holidays were synonymous with Kulfi's and kathi-icecream (as we referred to popsicles in those days). The 'ting-ting' of the Kulfi-wallah's bell as it entered our lane sent our salivary glands on an overdrive and we went scurrying to the gates. The earthiness of those matki's and the leaves on which he served to kulfi remains etched in my mind till date. But he did not stock any fancy flavors in those days. One could only taste cardamom scented thickened milk in those heavenly kulfis. These days one can easily find 10-15 flavors at most Kulfi stalls but I still lust after those plain ones. How much ever I try to replicate its magic, I am unable to do so. And that's why I keep trying out various other flavors. Maybe I will make it a point to try and find some on my next visit to home.

The sweltering heat has become just another excuse to indulge in this sweet delight. That's what I told myself while preparing this over last weekend. It really does not take much time if we use condensed milk and some ready-made khoya. The taste is better than when using cornflour and fresh cream. The khoya does add a lot of texture to it and makes it authentic. The nuts add to the bite and the sweet notes of cardamom, saffron and rose delight one's senses.